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Lemon Blueberry Oatmeal Muffins

Replacing 1/2 the all-purpose flour with whole wheat flour gives these Lemon Blueberry Oatmeal muffins the extra protein and fiber you need to get through your day.

While living in Boston, I spent many years defending the Michigan blueberry. It amazed me how few New Englanders could tell the difference between Missouri or Michigan on a map. Worse yet, they seemed to think that Maine was the only state capable of growing blueberries. Fortunately, I am back in Grand Rapids, safely surrounded by my fellow Michiganders who know better. I will try to spare you countless Michigan Fun Facts, but I must have you know that Michigan is the number one producer of Highbush (cultivated) Blueberries. These are the plump, fat and juicy blueberries you find in the produce section, not to be confused with Wild Blueberries that come from Maine. So let’s get it straight: Maine produces the most Wild Blueberries (think tiny berries you find in muffins or the freezer section) and Michigan produces the most Highbush Blueberries. But enough about that….let’s get to the food.

Every Summer, my local farmer’s market starts to explode with ripe blueberries. When baking with blueberries, I encourage you to try adding a bit of fresh lemon zest. The easiest way to zest a lemon is to use a Microplane and move quickly around the lemon to avoid any of the bitter white pith. The freshness of the lemon combined with the sweetness of the blueberry is one of the most time-honored flavor combinations. Almost as good as chocolate and peanut butter…but not quite. ;-)

Today I am sharing one of my favorite breakfast recipes: Lemon Blueberry Oatmeal Muffins. Disclaimer: I am not a baker, I don’t like butter and I do not have a sweet tooth. However, I have found ways to create healthier bake goods that keep my family and friends happy while allowing me to sleep at night. In this particular recipe, I replaced 1/2 the all-purpose flour with whole wheat flour and swapped the canola oil for plain yogurt. These adjustments give the muffins extra protein and fiber while also reducing the fat and calories. My picky husband is eating one as I type and I’m pretty sure he doesn’t miss the corn syrup or butter found in most packaged blueberry muffins. Win, win.

Just popped these out of the oven and had to try one right away. This was my first time cooking with applesauce and using entirely whole wheat flour instead of a blend. I’m very happy with them! I was looking for an alternative to store bought cereal and granola/breakfast bars and I think these definitely satisfy. I think you have to go into it realizing that they are going to taste healthy and not like a white flour muffin, but that being said, they are way lighter than any whole wheat muffin I have made previously.
They will make a great breakfast on the go and I’ll certainly make again. Thanks!

Yes that is the truth but I have found that the less sugar/unprocessed flour I consume, the more I enjoy the heartier versions! More texture and you really appreciate naturally sweet foods like fruit. Enjoy!!

This recipe looks great! As soon as I clean up the kitchen I think I’m going to make a batch. I just had to respond because everywhere you wrote “Michigan” I could have written “Wisconsin” and we would have had the exact same Bostonian experience! I came home as soon as I could! And for the record, while I’m sure Maine blueberries are lovely, I buy a 10 lb box of Michigan blueberries every summer to get me through winter.

As a Mainer, I appreciate the Maine blueberry shout out. Now, question…can one use either type of blueberry for this delicious-sounding recipe?Sincerely, Guess Who (from Maine, name rhymes with Ryan Raul Rahon)Awesome blog, Liz!!